LD Carlson Company Pectic Enzyme (Powder) - 1 oz., White

A must have for mead or wine making. This was really good quality, a great value and it works great.

Works great

works as intended, great product for Wine Making.

Worked as expected even though I didn't know what to expect. Left fruit in overnight and the pith (that was still attached) slipped right off. Happy with purchase!

Works as expected. I made apple mead (cyser) and a rhubarb mead and used this in both of them. It was super effective in breaking down the big chunks. Well definitely continue to use for future batches. Value was my only negative.

I have some cider that has long since finished fermentation but remained quite cloudy (more than just hazy). Within two days of adding this pectic enzyme at the suggested dosage (1 teaspoon per gallon, i.e. about 7 g per 5 gallon carboy), there was a definite reduction in cloudiness and I can start to see my hand through the carboy. I'm still waiting to see if I get full clarification, or if I need to add a bit more enzyme, but this looks to be working well.NOTE: To get a good mixing, pull a few ounces of cider from the carboy and put it into a clean bowl, then add the enzyme to the bowl SLOWLY and with LOTS of stirring . Once the enzyme is all dissolved, transfer the solution back into the carboy. If you try to just dump all of the enzyme in as a dry powder, it will turn into a paste and be harder to dissolve.

It does what it is supposed to do and does it well. It did not strip out any color or flavor. Left a bright clear and fresh wine after clarifying with Bentonite and then Sparkloid. I always finish with pasteurization rather than chemicals. Beautiful wine. Thanks.

Quality product for home winemaker.Excellent value.